It is good for you and so loaded with tasty ingredients, you won't even miss the meat!
2-1/4 cups water
1 can (16 oz) kidney beans, rinsed and drained
1 can (16 oz) chili beans, undrained
1 can ( 15 oz) pinto beans, rinsed and drained
1 can (15 oz) tomato sauce
1 can (14-1/2 oz) no-salt-added stewed tomatoes
1 can (6 oz) tomato paste
1 tbsp chili powder
1 tsp dried oregano
1 tsp minced garlic
1-1/2 cups fresh (or frozen) corn
1-1/2 cups coarsely chopped yellow summer squash
In a Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer uncovered for 10 minutes. Add corn and squash. Bring to a boil again. Reduce heat; simmer 10 minutes longer or until squash is tender.
Using inexpensive ground beef and tons of colorful veggies makes this dish a winner!
1 can (20 oz) unsweetened pineapple tidbits
2 tbsp cornstarch
1 cup reduced-sodium beef broth
1/4 cup reduced-sodium soy sauce
2 tsp minced fresh gingerroot
1 tsp minced garlic
2-1/2 cups uncooked instant rice
2 cups fresh broccoli florets
1/2 pound sliced fresh mushrooms
1 medium sweet red pepper, julienned
1 can (8 oz) sliced water chesnuts, drained
1 tbsp sesame oil
1 pound lean ground beef
Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine the cornstarch, broth, soy sauce, ginger, garlic and reserved juice until blended; set aside.
Cook rice according to package directions. Meanwhile, in a large skillet, stir-fry the broccoli, mushrooms, red pepper and water chesnuts in oil for 3-5 minutes or until crisp-tender. In the same pan, cook beef over medium heat until no longer pink; drain.
Stir cornstarch mixture and add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the reserved vegetable mixture and pineapple; heat through. Serve with rice.
Want something tropical without leaving home? Make this super-sweet treat to take you away from it all!
1/2 cup macadamia nuts
2-1/4 cups all-purpose flour, divided
1/2 cup confectioners' sugar
1/2 tsp salt
1 cup cold butter, cubed
1 medium mango, peeled and chopped
1/2 cup orange marmalade
1/2 cup sugar
4 eggs
1 tsp grated lemon peel
1 cup flaked coconut
Process macadamia nuts in a food processor and process until finely chopped. Add 2 cups flour, confectioners' sugar and salt; process until blended. Add butter; pulse just until mixture is crumbly. Press into an ungreased 13-in.x9-in. baking pan. Bake at 350 for 15-20 minutes or until lightly browned.
In the (cleaned) food processor, combine mango and orange marmalade; process until smooth. Add sugar and remaining flour; process until combined. Add eggs and lemon peel; process until just combined. Pour over crust. Sprinkle with coconut.
Bake for 23-28 minutes or until golden brown around the edges. Cool on a wire rack. Cut into bars. Refrigerate leftovers.
Don't knock it until you've tried it! And good news, this version is lighter on the fat than a traditional recipe.
3 cups water
1 cup quick cooking grits
4 oz. reduced fat cream cheese
3 fully cooked spicy chicken sausage links (3 oz each), cut into 1/2-in. slices
2 tsp canola oil, divided
2 garlic cloves, minced
2 green onions, chopped, divided
4 tsp whole wheat flour
1-1/2 cups chicken broth
1/4 cup fat free evaporated milk
1 pound uncooked medium shrimp, peeled and deveined
1 medium tomato, chopped
In a saucepan, bring water to a boil. Slowly stir in grits. Reduce heat; cook and stir for 5-7 minutes or until thickened. Stir in cream cheese.
In a large skillet, brown sausage in 1 tsp oil. Remove and keep warm. In the same pan, heat remaining oil over medium-high heat. Add garlic and half of the green onions; cook and stir 1 minute. Stir in flour until blended; gradually whisk in broth and milk. Bring to a boil, stirring constantly; cook and stir for 2 minutes or until thickened.
Stir in shrimp and sausage; cook for 3-5 minutes or until shrimp turn pink. Serve with grits; top with tomato and remaining green onion.
Thinking of having a "Meat-Free Monday"? Try this delicious salad that eats like a meal.
2 medium sweet potatoes (about 1 lb.) peeled and cubed
1 tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
1 can (15 oz) garbanzo beans or chickpeas, rinsed and drained
Dressing:
2 tbsp seasoned rice vinegar
4 tsp olive oil
1 tbsp minced fresh gingerroot
1 garlic clove, minced
1/4 tsp salt
1/4 tsp pepper
Salad:
4 cups spring mix salad greens
1/4 cup crumbled feta cheese
In a large bowl, combine the sweet potatoes, oil, salt and pepper; toss to coat. Transfer to a baking pan coated with cooking spray. Roast at 425 for 20-25 minutes or until tender, stirring once.
In a large bowl, combine garbanzo beans and sweet potatoes. In a small bowl, whisk together dressing ingredients. Add to sweet potato mixture; toss to coat. Serve over salad greens; top with cheese.
Keep adding hot sauce until it is spicy enough for you!
1 package (6 oz) fresh baby spinach
1 large onion, chopped
1 tbsp canola oil
2 cans (14-1/2 oz each) Mexican diced tomatoes, drained
1 package (8 oz) cream cheese
2 cups (8 oz) shredded Mexican cheese blend
1 can (4 oz) chopped green chilies
4-1/2 tsp red wine vinegar
1/8 tsp (or more!!) hot pepper sauce
In a large saucepan, brin 1/2-in. of water to boil. Add spinach; cover and cook for 3-5 minutes or until wilted. Drain well and chop.
In a large skillet, saute onion in oil until tender. Stir in tomatoes and cream cheese until blended. Stir in the spinach, cheese blend, chilies, vinegar and pepper sauce.
Transfer to an 8-in. square baking dish. Bake uncovered at 350 for 30-35 minutes or until bubbly and lightly browned. Serve warm with chips.
Happy Valentine's Day! Your sweetie is sure to appreciate the extra "love" you bake into these.
1-1/2 cups sugar
2/3 cup butter, cubed
1/4 cup water
4 cups (24 oz) semisweet chocolate chips, divided
4 eggs
2 tsp vanilla extract
1-1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
In a large heavy saucepan, combine the sugar, butter and water; bring to a boil, stirring constantly. Remove from heat; stir in 2 cups chocolate chips until melted. Cool slightly.
In a large bowl, beat eggs and vanilla; stir in chocolate mixture. In another bowl, mix the flour, baking soda and salt; gradually add to chocolate mixture, mixing well. Stir in remaining chocolate chips.
Spread into a greased 13-inx9-in baking pan. Bake at 325 for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Cut into bars.
Bake garlic bread according to package directions. Meanwhile, in a large skillet, saute mushrooms and onion in butter until vegetables are tender. Add minced garlic, cook 1 minute longer. Stir in Worcestershire sauce.
Layer each half of garlic bread with roast beef, mushroom-mixture and cheese. Return to oven; bake a few minutes longer until cheese is melted. Slice and serve immediately.
Talk about a fast fix that tastes like it's been simmering for hours! Feel free to play with the spices and toppings to suit you and your family's taste.
In a small saucepan, bring water to a boil. Break noodles into large pieces. Add noodles and contents of seasoning packet to water. Reduce heat to medium. Cook uncovered for 2-3 minutes or until noodles are tender.
Stir in the corn, cream-style corn, milk, onion and curry; heat through. Stir in the cheese, bacon and parsley until blended.
1/2 pine nuts, ground
1/4 cup all-purpose flour
1/4 tsp dill weed
1/4 tsp lemon-pepper seasoning
1 egg
3 tbsp lemon juice
1 tsp honey
4 tilapia fillets (6 oz each)
2 tbsp butter
Additonal honey, optional
In a shallow bowl, combine the pine nuts, flour dill and lemon pepper. in another shallow bowl, combine the egg, honey and lemon juice. Dip fillets in egg mixture, then coat with nut mixture.
In a large nonstick skillet, cook the fillets in butter over medium heat for 4-5 minutes on each side or until the fish flakes easily with a fork. Drizzle with additional honey if desired.
Fresh and bright, this side (salad!) dish tastes great with it's light, lemony dressing.
12 radishes, thinly sliced
1 large apple, peeled and thinly sliced
2 tbsp olive oil
2 tbsp lemon juice
1 tsp grated lemon peel
1/4 tsp salt
1/8 tsp pepper
4 Bibb or Boston lettuce leaves
1 package (4 oz) herbed fresh goat cheese, crumbled
In a small bowl, combine radishes and apple. In another bowl, whisk oil, lemon juice, lemon peel, salt and pepper. Add to radish mixture; toss to coat. Just before serving, place radish mixture in lettuce leaves and top with goat cheese.
You like creamy, he likes crunchy. Sound familiar? Well, you BOTH will love this dish!
1 cup chopped celery
1 tbsp butter
2 cups cubed cooked chicken
1-1/2 cups cooked rice
1 can (10-3/4 oz) condensed cream of chicken soup, undiluted
3/4 cup mayonnaise
1 can (8 oz) sliced water chesnuts, drained
1/2 cup sliced almonds
2 tbsp chopped onion
Salt and pepper to taste
TOPPING:
1 tbsp butter, melted
1/2 cup crushed cornflakes
Sliced almonds, optional
In a skillet, saute celery in butter until tender. Remove from the heat; add the next nine ingredients. Spoon into an ungreased 2-1/2 qt. baking dish.
Combine the melted butter and cornflakes; sprinkle on top of casserole. Sprinkle with additional almonds if desired. Bake uncovered at 350 for 30 minutes.
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